Revolutionary Stuffed Pasta Shells Recipe

Ah, the majestic jumbo pasta shells, nature’s edible pockets eagerly awaiting their filling. Gather ’round, brave culinary adventurers, as we embark on a journey to create a masterpiece that will tantalize your taste buds and leave you questioning the very essence of traditional recipes.

Daringly Stuffed Jumbo Pasta Shells

Ingredients:

22-24 jumbo pasta shells (who needs a complete box anyway? About 500-600g)

500g ground beef (the unsung hero of the meaty universe)

1 packet taco seasoning (because plain old seasoning is for the weak)

250ml mild salsa (for a hint of rebellion)

115g cream cheese (because, let’s be honest, everything is better with cream cheese)

1 (284ml) can red enchilada sauce (the elixir of unconventional wisdom)

500ml South African cheese blend (or cheese of choice, because cheese discrimination is so last season)

Instructions:

Preheat your oven to a rebellious 180 degrees Celsius. It’s like a rebellious teenager, not conforming to the standard 190.

Cook the pasta shells according to the package directions. Feel free to defy authority and undercook them a bit, as they’ll be facing a second round in the oven. Lay them out individually afterward, ensuring they maintain their independence.

In a skillet, engage in a fierce battle with the ground beef until it succumbs to a glorious shade of brown. Bid farewell to any excess grease; we’re not here for a greasy saga. Add salsa and taco seasoning to the victorious beef and let them form an alliance.

Introduce the cream cheese to the victorious beef alliance. Stir until the cream cheese surrenders and melts willingly. If you’re feeling particularly rebellious, cut the cream cheese into smaller pieces for a quicker surrender.

Pour about half of the enchanting enchilada sauce into the bottom of a greased 9×13 baking dish. It’s like laying down a saucy foundation for your rebellious creation.

Stuff those pasta shells with the beefy rebellion and arrange them in the sauced dish. Once your rebellion is neatly assembled, drizzle the remaining enchilada sauce over them and crown the creation with a blanket of cheese.

Bake for approximately 20 minutes. This is the crucial moment when your rebellious concoction transforms into a culinary revolution. Embrace the rebellion and savor the victory.

Behold the fruit of your daring endeavor. Enjoy the fruits of rebellion, for you are now a culinary maverick, challenging the norms of pasta shell stuffing on South African soil.